Turmeric Black Pepper Chicken

Name: Turmeric Black Pepper Chicken
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Asian
Ingredients: 10½ oz Jasmine Rice; 1 tsp Salt; 1½ lb Chicken Thigh; 1½ tsp Black Pepper; 2 tbsp Vegetable Oil; 1 lb Asparagus; 3 cloves Garlic; 3¼ tbsp Ginger; 2 tsp Turmeric; 1 Lime; ½ oz Cilantro; ½ oz Fresh Mint

By Eatpace

Bite-size chicken thighs and asparagus are stir-fried with turmeric, black pepper, garlic and ginger, then finished with lime and herbs. The rice cooks while you make the stir-fry.

Total: 47 min; 15 prep · 32 cook
Serves: 4; Scale it below
Calories: 577; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Turmeric chicken and asparagus over rice, topped with cilantro and mint.

47 min

Method

6 steps 15 min prep · 32 min cook

Prep

Step 1. Bring Jasmine Rice, Water and half the Salt to a boil in a saucepan. Cover and cook over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, toss Chicken Thigh with the rest of the Salt and Black Pepper.

Cook

Step 3. Heat half the Vegetable Oil in a large skillet over medium-high heat. Cook the chicken in batches, turning, until browned and no longer pink inside, about 8 minutes per batch. Transfer to a plate.
Step 4. Heat the rest of the Vegetable Oil in the skillet. Add Asparagus and stir-fry over medium-high heat until bright green and crisp-tender, about 4 minutes.
Step 5. Add Garlic, Ginger and Turmeric; stir over medium heat until fragrant, about 1 minute. Return the chicken and any juices to the skillet and toss until heated through, about 1 minute.

Finish & serve

Step 6. Remove the skillet from the heat and stir in Lime, Cilantro and Fresh Mint. Fluff the rice and serve the chicken and asparagus over it.

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Tips

Good to know

Chicken is safe to eat when the thickest pieces reach 165°F on an instant-read thermometer.

Swap it

Use green beans instead of asparagus, adding a minute or two to the stir-fry if needed.

Leftovers

Cool leftover rice promptly in shallow containers, refrigerate with the chicken, and reheat thoroughly within 3 days.

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